Beth Wilder wrote:The study also mentions garlic, which I know from experience can be pretty difficult to tolerate raw. When I feel a cold coming on, I either eat the garlic cloves from other ferments like escabeche or a little fermented Moroccan garlic paste and I've been meaning to try whole garlic fermented in honey.
We made our first black garlic just before moving... bad timing since it took longer than we expected so we couldn't get it perfectly. But have you tried black garlic? Done well, it is not at all like garlic but has the same health properties... each clove is like a fruity black gumdrop. Delicious!
We did like 10 cloves in 2 layers. The top layer (that we checked periodically) was underdone (brown, not black, and still a little harsh and crunchy, but not unpleasant, and starting to get fruity). The bottom layer was overdone (nicely black but a little over-dried... some cloves were very nice and almost like we'd wish, others were like a nicely flavored black-garlic-jerky).
I'm not sure the chemistry/biology of it... I see some call it fermented black garlic and other sites say it's not fermented because you don't add a starter. Of course there are many ferments that don't require you add a starter, so I am not sure if that's accurate. I don't care whether it's "fermented" or not, but it's delicious and healthy!
Next time we try it, we'll rotate the cloves periodically. (It takes weeks and we are in a temperature-uncontrollable living situation at the moment, so I don't know when that next time will be.)